References
The End of Alzheimer’s Program – Dale E. Bredesen, M.D. References
Following is a list of references from the book, The End of Alzheimer’s Program, published by Avery/Random House. Due to the length of the text, these references could not be included in the print version, and therefore are listed below.
17 – Li Wang, Jennifer Fleming, and Penny Kris-Etherton, The FASEB Journal 28, supplement 1, abstract, April 2014
Avocado Consumption Decreases LDL Particle Number and Small, Dense LDL Cholesterol in Overweight and Obese Subjects
18 – Dimitrios Boskou, Journal of Experimental Food Chemistry 3, no. 123, 1–7, March 2017
Table Olives: A Vehicle for the Delivery of Bioactive Compounds
19 – Syed Haris Omar, Scientia Pharmaceutica 78, no. 2, 133–54, April–June 2010
Oleuropein in Olive and Its Pharmacological Effects
20 – Albert Hurtado et al., Food Microbiology 31, no. 1, 1–8, August 2012
Lactic Acid Bacteria from Fermented Table Olives
21 – Erica N. Story et al., Annual Review of Food Science and Technology 2010, 1–24, December 2010
An Update on the Health Effects of Tomato Lycopene
22 – Joanna Fiedor and Květoslava Burda, Nutrients 6, no. 2, 466–88, January 2014
Potential Role of Carotenoids as Antioxidants in Human Health and Disease
23 – Christopher E. Zwilling et al., NeuroImage 188, 239–51, March 2019
Nutrient Biomarker Patterns, Cognitive Function, and fMRI Measures of Network Efficiency in the Aging Brain
24 – Anna Vallverdú-Queralt et al., Food Chemistry 141, no. 4, 3365–72, December 2013
Bioactive Compounds Present in the Mediterranean Sofrito
25 – Sara Hurtado-Barroso et al., Nutrients 11, no. 4, 851, April 2019
Acute Effect of a Single Dose of Tomato Sofrito on Plasmatic Inflammatory Biomarkers in Healthy Men
26 – Elizabeth I. Opara and Magali Chohan, International Journal of Molecular Sciences 15, no. 10, 19183–202, October 2014